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Buffalo sauce-injected wings. Yep, you read that correctly! Oh how many thousands of wings have I eaten? I sure do love my wings. But you know, maybe a little something was missing. Once you get inside the wing, well, there’s just chicken. Good tasty moist chicken, sure. But no sauce. What if instead of tossing my wings with sauce I injected them with it instead, kinda like injecting a pork shoulder? So I did. Buffalo sauce-injected wings are crazy good and fantastically different. Crispy skin on the outside with a burst of wing sauce in the middle. No lame wings here.
I really enjoyed these Buffalo-sauce injected wings. It’s like I get the best of all the tastes. I get to enjoy my wing seasoning. None of it is diluted after the wing has been covered in sauce. And I get my wing sauce, and lots of it. I didn’t end up with a lake of sauce at the bottom of my plate. It was definitely a chicken wing win, and a real attention-getter at a party.
Of course, you don’t have to use just Buffalo wing sauce like I did. Any wing sauce will work, but you’ll want to try and use ones that are thin enough to make it through your injector. And don’t skimp on the injector either.
Buffalo Sauce-Injected Wings
- Place wings in a large resealable baggie or container.
- Add the oil and seasoning. Seal and toss to coat.
- Refrigerate for 1 hour.
- Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy. Remove to a platter or cutting board.
- Insert an injector into the bottle of wing sauce and fill the injector. Alternatively, pour some of the sauce into a tall glass and fill the injector from it.
- Insert the end of the needle into each wing and gently push down on the plunger to fill the wing with sauce. Slowly remove the needle and inject the remaining wings. Serve.
Nutritional values are approximate.